Elite Sous Chef — Lead & Banquet Expert

Glass & Vine; Corona (CA); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Health insurance

Vision insurance

Dental insurance

Paid time off

Training & development

Tuition assistance

Employee discounts

Opportunity for advancement

Company parties

Job summary

Glass & Vine’s Corona Beach House in Miami International Airport is seeking a talented Sous Chef to join the team. Plan, prep, set up and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications.

Direct, train and monitor performance of line cooks while maintaining sanitation and organization. The role requires managing staff, ensuring daily line-ups, and upholding all policies.

Qualifications

• High school diploma or equivalent.
• Culinary College Degree.
• Previous Management/Supervisory experience.
• 1-2 years experience as a Supervisor, Sous Chef or Chef at a 5-star restaurant.
• Food handling certificate.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Sanitation certificate (Preferred).

Responsibilities

• Plan, prep, set up and provide quality service in restaurant food production for menu items and specials.
• Direct, train and monitor performance of line cooks.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Ensure all employees attend daily line-ups and that standards and procedures are followed.

Skills

Leadership

English communication

Mathematical ability

Legible communication

Team supervision

Food handling certificate

Education

High school diploma or equivalent

Culinary College Degree

Job description

Glass & Vine’s Corona Beach House in Miami International Airport is seeking a talented Sous Chef to join the team. Plan, prep, set up and provide quality service in restaurant food production for menu items and specials in accordance with standards and plating guide specifications.

Direct, train and monitor performance of line cooks while maintaining sanitation and organization. The role requires managing staff, ensuring daily line-ups, and upholding all policies.